We followed this recipe: http://www.primaverakitchen.com/roasted-lemon-chicken-legs/. Instead of using a baking pan, we lined a baking sheet with foil, placed a rack in the sheet, and placed the marinated chicken on the rack. We roasted it until the chicken juice ran clear (about 10-15 mins longer than the directions). We served this with Greek spinach dill rice (spanakorizo). (Aug. 2016)
Note: This was less flavorful than expected. For a chicken recipe with stronger lemon and garlic notes, I recommend roasted lemon-garlic chicken from Chef Kamal Al-Faqih’s seminal Lebanese cookbook available on Amazon: Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites https://www.amazon.com/dp/B002U58AZA/ref=cm_sw_r_sms_c_api_lMOQxb5HHDMBT.. I summarize that recipe here: http://piglettedc.tumblr.com/post/114591281156/lebanese-lemon-garlic-chicken-djeaj-bil-furrin
Cooking Adventures 